2001 Maltose Falcons Competition Style Descriptions
Note: These descriptions are based upon, but are not identical to, the 1999 Revisions of the Beer Judge Certification Program (B.J.C.P.) Beer Style Guidelines. Please study these descriptions carefully to determine the most appropriate class and category for each entry. If you are unsure, please contact the competition organizer for assistance.
CLASS 1. AMERICAN PALE AND DARK LAGER
1.1 American Pale Lager (includes Standard and Premium American Pale Lagers)
Aroma: Little to no malt aroma. Hop aroma may range from none to light flowery hop presence. Slight fruity aromas from yeast and hop varieties used may exist as well as perceptible levels of green apples due to acetaldehyde. Low levels of "cooked-corn" aroma from DMS may be present. No diacetyl.
Appearance: Very pale straw to pale gold color. White head seldom persists. Very clear.
Flavor Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium levels. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.
Mouthfeel: Very light body from use of a high percentage of adjuncts such as rice or corn. Very well
carbonated with slight carbonic bite on the tongue.
Overall Impression: Very refreshing and thirst quenching. "Light" beers will have a lower gravity and less resulting alcohol than the standard. Premium beers tend to have fewer adjuncts or can be all-malt.
Ingredients: Two or six row barley with high percentage (up to 40%) of rice or corn as adjuncts.
Vital Statistics: OG: 1.035 -1.050, FG: 1.008 - 1.012, ABV: 3.5 - 5.1%, IBU: 8 - 22, SRM: 2 - 8.
Commercial Examples: Standard: Budweiser. Coors Banquet. Premium: Henry Weinhard Private Reserve. Michelob.
1.2 American Pre-Prohibition Lager
Aroma: Low to medium clean, grainy and sweet maltiness may be evident. Medium to high hop aroma,often classic noble hops. No fruitiness or diacetyl. Some "cooked-corn" aroma due to DMS may be noticeable.
Appearance: Light to gold color. Substantial, long lasting head. Bright clarity.
Flavor Medium to high maltiness. Slight grainy sweetness from the use of maize with substantial offsetting hop bitterness. Medium to high hop flavor from noble hops. Medium to high hop bitterness. No fruitiness or diacetyl. Mouthfeel: Medium body and rich, creamy mouthfeel. Medium to high carbonation levels.
Overall Impression: A substantial pilsner that can stand up to the classic European pilsners, but exhibiting the native American grains and water available to German brewers who initially brewed it in the USA. Refreshing, but with the underlying malt and hops that stand out when compared to other modern American Pale Lagers. The maize presents a unique grainy sweetness that is indicative of the style.
Comments: Brewed both pre-prohibition and post-prohibition with some differences. OGs of 1.050 - 1.060 would have been appropriate for pre-prohibition beers while gravities dropped to 1.044-1.049 after prohibition. Corresponding IBUs dropped from a pre-prohibition level of 25-40 to 20-35 after prohibition.
History: A version of pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the orignial pilsner. This style died out with prohibition but was resurrected as a homebrew style by advocates of the hobby.
Ingredients: Six row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Native American hops such as Clusters or traditional noble German hops. Modern Hallertau crosses (Ultra, Liberty, Crystal) are ideal for this beer.
Vital Statistics: OG: 1.044 - 1.060, FG: 1.010 - 1.015, ABV: 4.5 - 6.0%, IBU: 25 - 40, SRM: 3 - 6.
Commercial Examples: None.
1.3 American Red Lager
Aroma: Low malt aroma manifests itself as graininess. Hop aroma may range from none to light flowery hop presence. Slight fruity aromas from yeast and hop varieties used may exist. Low levels of "cooked-corn" aroma due to DMS may be noticeable. No diacetyl.
Appearance: Light copper to dark red with bright clarity. Foam stand may not be long lasting.
Flavor Crisp with some low levels of sweetness. No to very low levels of toasted malt. Hop flavor ranges from none to low levels. Hop bitterness at low to medium levels. No diacetyl. No fruitiness.
Mouthfeel: Light to somewhat medium body. Smooth, although a well carbonated beer.
Overall Impression: A red-colored version of American Lager beer.
Comments: A derivative of the American Pale Lager style that leans toward the German Marzen style, using small amounts of dark malts to achieve a red color and sometimes a light toasty-malty flavor as well.
History: Inspired by German Marzen and Vienna beers, but brewed for American tastes and with American ingredients and methods.
Ingredients: Two or six row barley, corn or rice as adjuncts and small amounts of dark malts for color.
Vital Statistics: OG: 1.040 - 1.050, FG: 1.010 - 1.012, ABV: 4.1 - 5.1%, IBU: 14 - 20, SRM: 10 - 20.
Commercial Examples: Henry Weinhard’s Red Lager. Red Wolf Lager.
1.4 American Dark Lager
Aroma: Little to no malt aroma. Little or no roast malt aroma since the color is usually derived artificially from the addition of dark caramel brewing syrups. Hop aroma may range from none to light flowery hop presence. Slight fruity aromas from yeast and hop varieties used may exist. Low levels of "cooked-corn" aroma due to DMS may be noticeable. No diacetyl.
Appearance: Deep copper to dark brown with bright clarity. Foam stand may not be long lasting.
Flavor Crisp with some low levels of sweetness. No to very low levels of roasted malt; often the dark color is from dark caramel brewing syrups rather than roasted malts. Hop flavor ranges from none to low levels. Hop bitterness at low to medium levels. No diacetyl. No fruitiness.
Mouthfeel: Light to somewhat medium body. Smooth, although a well carbonated beer.
Overall Impression: A dark-colored version of American Lager Beer.
Comments: Little or no dark malts used. Somewhat sweeter than its pale cousins, with a little more body.
History: Inspired by the Munich Dunkel style, but brewed for American tastes and with American ingredients and methods.
Ingredients: Two or six row barley, corn or rice as adjuncts and potentially artificially colored with dark caramel brewing syrups.
Vital Statistics: OG: 1.040 - 1.050, FG: 1.010 - 1.012, ABV: 4.1 - 5.1%, IBU: 14 - 20, SRM: 10 - 20.
Commercial Examples: Henry Weinhard’s Private Reserve. Michelob Dark. Lowenbrau Dark (U.S.-brewed).
CLASS 2. EUROPEAN PALE LAGER
2.1 Munich Helles
Aroma: Grain and malt aromas predominate. May also have a very light hop aroma.
Appearance: Medium to deep gold, clear, with a creamy white head.
Flavor Slightly sweet, malty profile. Grain and malt flavors predominate, with just enough hop bitterness to balance. Very slight hop flavor acceptable. Finish and aftertaste remain malty. No fruitiness or esters.
Mouthfeel: Medium body, medium carbonation, smooth maltiness with no trace of astringency.
Overall Impression: Characterized by rounded maltiness without heaviness.
Comments: Unlike Pilsner but like its cousin, Munchner Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role.
History: Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner style beers. Ingredients: Moderate carbonate and sulfate water, pilsner malt, German hop varieties.
Vital Statistics: OG: 1.044 - 1.055, FG: 1.012 - 1.017, ABV: 4.5 - 5.5%, IBU: 18 - 25, SRM: 3 - 5.
Commercial Examples: Hacker Pschorr Munich Edelhell. Spaten Premium Lager.
2.2 Bohemian Pilsner
Aroma: Rich with a complex malt and a spicy, floral, Saaz hop bouquet.
Appearance: Light gold to deep copper-gold, clear, with a dense, creamy white head.
Flavor Rich complex maltiness combined with pronounced soft, rounded bitterness and flavor from Saaz hops. Moderate diacetyl acceptable. Bitterness is prominent but never harsh, and does not linger: the aftertaste is balanced between malt and hops. No fruitiness or esters.
Mouthfeel: Medium bodied, medium carbonation. Low to medium astringency from the hop bitterness which should not be overdone.
Overall Impression: Crisp, complex and well-rounded yet refreshing.
Comments: Uses Moravian malted barley and a decoction mash for rich malt character. Saaz hops, and low sulfate and low carbonate water provide a distinctively soft, rounded hop profile despite a relatively high bittering rate. History: First brewed in 1842, this style was the original clear light-colored beer.
Ingredients: Low sulfate and low carbonate water, Saaz hops, Moravian malted barley.
Vital Statistics: OG: 1.044 - 1.056, FG: 1.013 - 1.017, ABV: 4.0 - 5.3%, IBU: 35 - 45, SRM: 3 - 5.
Commercial Examples: Pilsner Urquell. Staropramen. Dock Street Pilsner.
2.3 North German Pils
Aroma: May feature grain and distinctive, flowery, noble hops. No fruitiness or esters.
Appearance: Straw to medium gold, clear, with a creamy white head.
Flavor Crisp, dry and bitter. Maltiness is low, although some grainy flavors and slight sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. No fruitiness or esters.
Mouthfeel: Light to medium body, medium to high carbonation, medium to high astringency from the hop bitterness.
Overall Impression: Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water.
Comments: Drier than Bohemian Pilsner with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water.
History: A copy of Bohemian Pilsner adapted to brewing conditions in Northern and Central Germany.
Ingredients: Pilsner malt, German hop varieties (especially noble varieties for taste and aroma), medium sulfate water.
Vital Statistics: OG: 1.044 - 1.050, FG: 1.008 - 1.013, ABV: 4.4 - 5.2%, IBU: 25 - 45, SRM: 2 - 4.
Commercial Examples: Koenig-Pilsener. Bitburger. Holsten.
2.4 Dortmunder/Export
Aroma: Low to medium German or Czech hop aroma. Malt aroma is moderate.
Appearance: Light gold to medium gold, clear with a noticeable white head.
Flavor Neither malt nor hops are distinctive, but both are in good balance with a touch of sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste. No fruitiness or esters.
Mouthfeel: Medium body, medium carbonation, slight astringency from the hops acceptable but should be mostly absent in the face of the firm body.
Overall Impression: Balance and mineral character are the hallmarks of this style.
Comments: Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness.
History: A style indigenous to the Dortmund industrial region, Export has been on the decline in Germany in recent years.
Ingredients: High sulfate water, German or Czech hops, Pilsner malt.
Vital Statistics: OG: 1.048 - 1.060, FG: 1.010 - 1.015, ABV: 4.8 - 6.0%, IBU: 23 - 30, SRM: 4 - 6.
Commercial Examples: DAB Export. Dortmunder Union Original. Gosser Pale.
CLASS 3. AMERICAN WHEAT ALE AND AMERICAN CREAM ALE
3.1 American Wheat Ale
Aroma: Characteristic of wheat with some graininess. Weizen clovey and banana aromas are inappropriate. Hop aroma may be high or low but if present will be from American hop varieties.
Appearance: Usually pale straw to gold. Dark versions approximating dunkelweizens are acceptable. Clarity may range from brilliant to hazy with yeast approximating the hefe-weizen style of beer. Big, long lasting head.
Flavor Light graininess. Hop flavor may be from low to high. Hop bitterness low to medium. Some fruitiness from ale fermentations acceptable however the use of a fairly neutral American ale yeast usually results in a clean fermentation. Little to no diacetyl.
Mouthfeel: Light to medium body. Higher carbonation is appropriate. Mouthfeel will appear lighter than actual body due to higher levels of carbonation.
Overall Impression: A light, refreshing beer that exhibits balanced hop and wheat maltiness.
Comments: Bavarian Weizenbier flavors such as banana esters and clove-like phenols are inappropriate.
History: An American adaptation of German Weizen, without the spicy character.
Ingredients: Standard ale yeast. Often 50% wheat malt or more.
Vital Statistics: OG: 1.035 - 1.055, FG: 1.008 - 1.015, ABV: 3.7 - 5.5%, IBU: 10 - 30, SRM: 2 - 8.
Commercial Examples: Anchor Wheat. Anderson Valley High Rollers Wheat. Wheathook.
3.2 American Honey Wheat Ale
Aroma: Characteristic of wheat with some graininess. Hop aroma may be high or low but if present will be from American hop varieties. The flowery aroma of honey is a characteristic feature.
Appearance: Usually pale straw to gold. Clarity may range from brilliant to hazy depending on degree of filtration. Big, long lasting head.
Flavor Light graininess and some sweetness from honey. Hop flavor may be from low to moderate. Hop bitterness low to medium. Some fruitiness from ale fermentations acceptable however the use of a fairly neutral American ale yeast usually results in a clean fermentation. Little to no diacetyl.
Mouthfeel: Light to medium body. Higher carbonation is appropriate. Mouthfeel will appear lighter than actual body due to higher levels of carbonation. The honey addition may further lighten the body.
Overall Impression: A light, refreshing beer that exhibits balanced hop and wheat maltiness, with honey added as a featured flavor and aroma contributor.
Comments: Weizen clovey and banana aromas and flavors are inappropriate.
History: An experimental style seeking a flavor synergy between wheat malt and honey.
Ingredients: Standard ale yeast. Often 50% wheat malt or more. Honey.
Vital Statistics: OG: 1.035 - 1.055, FG: 1.008 - 1.015, ABV: 3.7 - 5.5%, IBU: 10 - 30, SRM: 2 - 8.
Commercial Examples: Pete’s Wicked Honey Wheat. Oregon Honey Beer.
3.3 American Cream Ale
Aroma: Low hop aroma may be present. Low levels of DMS acceptable. Low maltiness. Some character from the use of corn as an adjunct may be present. Slight esters and other fermentation products may be present.